Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries

Author:

Yin Haining,Wang Lin,Wang Fucheng,Xi Zhumei

Publisher

Elsevier BV

Subject

Molecular Biology,Food Science

Reference41 articles.

1. Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple;Akgun;International Journal of Food Microbiology,2017

2. Genetic and environmental impacts on the biosynthesis of anthocyanins in grapes;Azuma;Horticulture Journal,2018

3. Flavonoid biosynthesis-related genes in grape skin are differentially regulated by temperature and light conditions;Azuma;Planta,2012

4. Effects of abiotic factors on phenolic compounds in the grape berry - a review;Blancquaert;South African Journal of Enology and Viticulture,2019

5. The grapevine transcription factor VvMYBPA1 regulates proanthocyanidin synthesis during fruit development;Bogs;Plant Physiology,2007

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